Gluten Free Corn Free Soft Tortillas

2010 October 18

Ohhhh yes. These babies are terrific- they don’t get all gross and hard and crunchy. They stay soft and pliable. They taste like The Real Deal. And if you aren’t a fan of rice flour ( not everyone is), do sub in your favorite GF flour- maybe amaranth, millet, quinoa – depends entirely on your taste preferance. *NOTE* for xanthan-free tortillas visit this page.

This recipe is a riff on the original found at Gluten Free Cooking School. However, I changed most of the flours to make it corn and soy free, added more starch to cook a little crispier, took out the sugar, and reduced the xantham gum. Err… so basically its a totally new monster. :) Yay!

I’m just so not going to waste time blathering on and on about it . Must Get To Recipe.

Note: If you want to remove the xantham gum (I’m not very crazy about the stuff myself), try adding 2 tbsp ground flax and 1 packet of unflavoured gelatine to the water and letting it sit for about 5 min before adding to the dry ingredients. Let me know if it works – I’m curious to try that next time around.

FOR A SOFTER TORTILLA: add 1 tsp more xantham gum

MyRealFoodLife.com

GF Tortillas

Ingredients

Dry Ingredients

3/4 cup brown rice flour

1 cup arrowroot starch

1/2 cup amaranth flour

1/4 cup millet flour

1 tsp xantham gum

Wet Ingredients

2 tsp melted honey (or agave nectar)

1 tsp salt

1 cup water

3 tbsp olive oil

extra starch, for dusting

Directions

Mix all the dry ingredients together, and combine thoroughly.

Put the water and honey in the microwave for about 30 seconds to warm the water and melt the honey.

Add the water/honey mixture to the dry ingredients.

Make sure you mix with your hands until the dough becomes a solid ball and holds together. You need to do this to activate the xantham gum. Roll the dough into golfball sized balls.

Place a ball of dough on a piece of parchment paper, lightly dusted with the extra starch, and roll out in a circular shape with a rolling pin. Roll as thinly as possible. If the dough is sticky, dust lightly again. Note: if you use alot of starch, these will get crunchy.

The uncooked tortilla should hold together fairly well, but is delicate so be careful when transferring it to the skillet.

Heat a griddle or skillet on a high setting. Add some of the olive oil to lightly coat the bottom- this is important. If you don’t lightly oil the bottom, the tortillas get hard and crunchy.

Add the tortilla, it shoud start puffing up pretty soon. When there are gold patches on the underside, flip it over. You are done!

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Love your recipes! I appreciate all the work you’ve done and that you share it with all of us.

For those worried about xanthum gum, my research suggests that Authentic Foods produces xanthum gum that is corn-free. You can order it online or try to find it locally. One semi-local store in my area carries it. It’s nearly impossible to produce quality baked goods without it.

Hi Katie-
Instead of rice flour, i’d suggest white sorghum flour (its got alot of protein in it so it will hold together really well). For additional holding power- try an egg plus throw in 1 tbsp of ground flax or ground chia seed- it will help hold things together. Let me know how your experiments go, and i’ll update the recipe so that the readers have some more options. thanks for writing in! :)

Hi Kim-
Thanks for pointing this out… I’ve found out that not all brands of xanthan gum are grown on corn. you can check with the manufacturer of your preferred brands to see which are safest for you.
hope that helps!
alea